Butternut Squash Risotto

As the leaves begin to change and a crispness fills the air, autumn ushers in a bounty of seasonal flavors, making it the perfect time to indulge in comforting dishes that warm the soul. Among these is butternut squash, a star ingredient in many fall recipes. Its sweet, nutty flavor and vibrant orange hue not only evoke the essence of the season but also provide an array of culinary possibilities. In this article, we will explore a delicious and hearty dish: Autumn Harvest Butternut Squash Risotto.

Experience the cozy flavors of fall with this Autumn Harvest Butternut Squash Risotto, a delightful dish perfect for chilly evenings. This creamy risotto features roasted butternut squash, rich Arborio rice, and aromatic herbs, offering a satisfying and elegant meal. Packed with nutrients and warmth, it’s ideal for family gatherings or a comforting treat for yourself. Follow our step-by-step instructions and enjoy the essence of autumn on your plate.

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Ingredients

1 medium butternut squash (about 2 cups, peeled and diced)

1 cup Arborio rice

4 cups vegetable broth

1 small onion, finely chopped

3 cloves garlic, minced

1 cup dry white wine (optional; can substitute with an additional cup of broth)

1 cup grated Parmesan cheese (or vegan alternative)

3 tablespoons olive oil

2 tablespoons unsalted butter (or vegan butter)

1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)

Salt and pepper to taste

Fresh parsley or sage leaves for garnish

Instructions

Prepare the Butternut Squash:

- Preheat your oven to 400°F (200°C). In a mixing bowl, combine the diced butternut squash with 1 tablespoon of olive oil, a pinch of salt, and freshly cracked black pepper. Toss well to coat. Spread the seasoned squash evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through to ensure even roasting.

Heat the Broth:

- While the squash is roasting, pour the vegetable broth into a saucepan and heat over low heat. Keep the broth warm but do not let it boil, as this will help maintain the cooking temperature when added to the risotto.

Sauté the Aromatics:

- In a large, heavy-bottomed pot, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Next, add the minced garlic and chopped fresh sage; continue to sauté for an additional minute, or until fragrant.

Toast the Arborio Rice:

- Stir in the Arborio rice to the pot, cooking for approximately 2-3 minutes. Make sure to stir frequently so that the rice is lightly toasted and just begins to become translucent around the edges.

Deglaze with Wine:

- If you are using white wine, pour it into the pot now, stirring continuously. Allow the liquid to reduce, cooking until almost completely evaporated. This step enhances the depth of flavor in your risotto.

Gradually Incorporate the Broth:

- Begin adding the warmed vegetable broth, one ladle at a time. Stir the mixture continuously, allowing each addition of broth to be mostly absorbed by the rice before adding the next. This stirring technique creates a creamy texture and should take about 18-20 minutes. The final result should be creamy risotto with al dente rice.

Mix in Squash and Cheese:

- Once the risotto has reached the desired creaminess, gently fold in the roasted butternut squash along with the grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper as needed.

Plating:

- Spoon the rich and creamy risotto into warm bowls or plates. Garnish with fresh parsley or sage leaves and, if desired, an additional sprinkle of Parmesan cheese. Serve immediately to enjoy the dish at its best temperature.

Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings